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Ingredients
1 1/2 tsp whipped butter
1 tsp olive or vegetable oil
1/2 cup diced onion
2 cups julienne-cut zucchini (matchstick
pieces)
1 tbsp chopped fresh mint or 1/2 tsp mint
flakes
Method
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In 9-inch skillet combine butter and
oil and heat until butter is melted; add onion and saute over high
heat until translucent, about 1 minute.
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Add zucchini and stir to combine.
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Reduce heat to low, cover, and cook,
stirring occasionally, until zucchini is tender, 2 to 3 minutes.
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Stir to mint and cool 30 seconds
longer.
Notes:
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Although zucchini is considered a
summer squash, it is available year-round in many areas.
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For lowest cost and greatest freshness
and flavor, however, late spring though summer is the peak season.
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